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Red Deer Foodie

…getting busy in the kitchen!

Category Archives: Swiss chard

This week I had the good fortune to “inherit” my friend’s weekly installment of Steel Pony groceries – plus her co-worker’s bag!   So much produce to use up this week because each bag contained a large bunch of swiss chard, bunch of baby leeks (which at first I thought were green onions – duh!), a kohlrabi, carrots, potatoes, cilantro, and tomatoes!   I will admit I’ve never cooked swiss chard before, so was kind of curious as to what to do with it.  I snooped around on the internet for ideas and came up with this quick and easy recipe that is totally doable on a week night but looks like you slaved over it!!



1 Tenderflake deep dish crust

2 slices bacon, chopped

3 cups thinly sliced leeks, white and pale green parts only

3 cups thinly sliced swiss chard leaves (no stems!)

1/4 cup chicken broth

1 tbsp butter

2 tbsp flour

1/3 cup whipping cream

2 tbs Dijon mustard

1 large egg, lightly beaten

150g piece of Swiss Gruyere cheese, grated and separated


Preheat oven to 375 degrees & take pie crust out of the freezer.

In a large heavy skillet, cook bacon until golden – but not too dark!!   Add the leeks to the bacon and rendered bacon fat and cook till softened, about 10 minutes.  Add the swiss chard and chicken broth and cook till the chard is wilted – another 5 minutes.


In a small pot, melt butter over medium heat and then lower heat before whisking in the flour to create a roux.  Careful here because things can get out of hand quickly – don’t let it burn!  Slowly add the cream and bring to a boil over that medium low heat – till the roux is thickened.

Now add your roux to the leek/chard mixture, and add the mustard and HALF A CUP of the gruyere.  At this point – season with salt & pepper and take a taste – if it’s good and seasoned to your liking then add in the egg.   I don’t say how much salt to add b/c it depends on your bacon and even the cheese you use!

Pour this mixture into the pie crust and then sprinkle with the rest of your cheese.  Chuck in the oven for about 30-35 minutes, until golden and bubbly.  Let rest for about 10 minutes before serving.




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